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Application of solid-state fermentation to food industry -: A review

被引：410
作者：
Couto, Susana Rodriguez
Sanroman, M. Angeles
机构：
[1] Univ Vigo, Dept Chem Engn, Vigo 36310, Spain
[2] Univ Rovira & Virgili, Sch Chem Engn, Dept Chem Engn, Tarragona 43007, Spain
来源：
JOURNAL OF FOOD ENGINEERING | 2006年 / 76卷 / 03期
关键词：
Bioreactors; enzyme production; food processing industry; solid-state fermentation;
D O I：
10.1016/j.jfoodeng.2005.05.022
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Solid state fermentation (SSF) has become a very attractive alternative to submerged fermentation (SmF) for specific applications due to the recent improvements in reactor designs. This paper reviews the application of SSF to the production of several metabolites relevant for the food processing industry, centred on flavours, enzymes (alpha-amylase, fructosyl transferase, lipase, pectinase), organic acids (lactic acid, citric acid) and xanthan gum. In addition, different types of biorreactor for SSF processes have been described. (c) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码：291 / 302
页数：12
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